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What's For Dinner With Heather Moore

Find out What's For Dinner with Heather Moore, thanks to Pick 'n Save and Copps
Pick 'n Save Copps
Posts from June 2014


Watermelon Salad
Featuring awesome picnic dishes this week to help you celebrate Independence Day!

8 cups cubed seedless watermelon (about 1 medium watermelon)
1 small red onion, cut into rings
1 cup toasteds slivered almonds
1 cup fresh arugula (or baby spinach)
1/3 cup balsamic vinaigrette
3 tbsp canola oil
1 cup (4 oz) crumbled blue cheese
Watermelon slices, optional

In a large bowl, combine watermelon and onion; cover and refrigerate until cold (about 30 minutes).  Just before serving. add almonds and arugula.  In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat.  Sprinkle with cheese.  If desired, serve over additional slices of watermelon.

Image:  Copps.com
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Chicken Vegetable Kabobs
Stick everything on a skewer and grill away!

1 pound boneless skinless chicken breasts, cut into 1-in. cubes
1 cup Italian salad dressing, divided
1/4 cup olive oil
1 tsp garlic salt
1/2 tsp dried rosemary, crushed
1 medium zucchini, cut into 1/2-in.slices
1 yellow summer squash, cut into 1/2-in. slices
2 medium onions, quartered
1 medium sweet red pepper, cut into 1-in. pieces
2 cups cherry tomatoes

In a small resealable plastic bag, combine chicken and 1/2 cup salad dressing.  Seal bag and turn to coat; refrigerate for 15 minutes.  Meanwhile, in a large resealable plastic bag, combine the oil, garlic salt and rosemary; add vegetables.  Seal bag and toss to coat veggies.

Drain and discard marinades. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables.  Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear, turning and basting occasionally with remaining salad dressing.

 
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Grilled Steaks with Cilantro Sauce
Fire up the grill and get ready to be stunned at how good this cilantro sauce is!

2 cups fresh parsley leaves
2 cups fresh cilantro leaves
1 cup fresh mint leaves
8 garlic cloves, chopped
1-3/4 tsp kosher salt, divided
1/2 tsp plus 3/4 tsp freshly ground pepper, divided
2 cups olive oil
2/3 cup red wine vinegar
2 tbsp lemon juice
1/2 tsp crushed red pepper flakes
4 lbs beef flat iron steaks or top sirloin steak (1 in. thick)

Place herbs, 1 tsp salt and 1/2 tsp pepper in a food processor; pulse until herbs are chopped.  Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended.

Sprinkle steaks with remaining salt and pepper.  Grill covered over medium heat for 6-8 minutes on each side or until meat reaches desired doneness.  Cut steaks into 1/4-in. slices; serve with sauce.

Image: Wikimedia Commons
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Tangy Sweet Shrimp
Served over rice, this dish has just the right amount of kick!  (But feel free to add more red pepper flakes if you like it HOT.)

1/2 cup ketchup
2 tbsp sugar
2 tbsp cider vinegar
2 tbsp reduced-sodium soy sauce
1 tsp sesame oil
1/4 tsp crushed red pepper flakes
1-1/2 lbs uncooked medium shrimp, peeled and deveined
1 tbsp minced fresh gingerroot
1 tbsp canola oil
3 garlic cloves, minced
2 green onions, sliced
1 tsp sesame seeds, toasted
Hot cooked rice

In a small bowl, combine the first six ingredients; set aside.  In a large nonstick skillet or wok, stir-fry shrimp and ginger in oil until shrimp turn pink.  Add garlic; cook 1 minute longer.

Add the ketchup mixture; cook and stir for 2-3 minutes or until heated through.  Sprinkle with onions and sesame seeds.  Serve with rice.

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Quesadillas with ground beef
You finish these off in the oven, giving you more time to get your toppings together!

3/4 pound lean ground beef
1/2 cup refried beans
1 can (4 oz) chopped green chilies, drained
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp salt
4 flour tortillas
2 tbsp butter, melted
1-1/3 cups shredded Mexican cheese blend
Paprika

In a large skillet, cook the beef over medium heat until no longer pink; drain.  Stir in the beans, chilies, oregano, cumin and salt.  Cook over medium-low heat for 3-4 minutes or until heated through.

Brush one side of each tortilla with butter.  Spoon 1/2 cup of the meat mixture over half of unbuttered side.  Sprinkle with 1/3 cup cheese; fold in half.

Place on a lightly greased baking sheet.  Sprinkle each with a bit of paprika.  Bake at 475 for 10 minutes or until crisp and golden brown.  Cut into wedges and serve with your fav toppings (like sour cream, salsa, shredded lettuce and jalapenos!).

Image:  Wikimedia Commons
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Lemon Chicken Primavera
It's amazing how just a little grated lemon peel can make such a big impact on a dish!

1 cup uncooked spiral pasta
1 pound boneless skinless chicken breasts, cut into 2-in. strips
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
2 tbsp canola oil
2 tbsp all-purpose flour
1-1/2 cups 2% milk
2 cups frozen peas, thawed
1 tsp salt
1 tsp grated lemon peel
1/2 tsp dill weed
1/4 tsp pepper
1/4 cup grated Parmesan cheese
2 tbsp minced fresh parsley

Cook pasta according to package directions.  In a large skillet, saute the chicken, red pepper and garlic in oil until chicken juices run clear.  Combine the flour and milk until smooth; gradually sitr into chicken mixture.  Bring to a boil.  Cook and stir for 2 minutes or untl thickened.

Drain pasta.  Add the pasta, peas, salt, lemon peel, dill and pepper to pan.  Cook and stir until heated through.  Sprinkle with cheese and parsley.

Image: Wikimedia Commons
 
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Salsa Pork Chops
Very fast weeknight meal for your family, serve the dish with rice on the side!

6 boneless pork loin chops (6 oz each)
1/2 tsp salt
1/4 tsp pepper
2 cups fresh whole kernel corn
1-1/2 cups chunky salsa
2 tbsp water
1 tsp ground cumin

Sprinkle pork chops with salt and pepper.  Heat a large nonstick skillet coated with cooking spray over medium heat.  Brown chops on both sides in batches.

Add all chops and remaining ingredients to skillet; bring to a boil.  Reduce heat; simmer, covered, 6-8 minutes or until thermometer reads 145.  Let stand 5 minutes before serving.

Image: Wikimedia Commons
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Pizza Meatloaf Cups
Kids love these pizza cups...and so do adults!!  Add a crusty loaf of bread and a salad to finish this meal.

1 egg, lightly beaten
1/2 cup pizza sauce
1/4 cup seasoned bread crumbs
1/2 tsp Italian seasoning
1-1/2 pounds lean ground beef
1-1/2 cups (6 oz) shredded part-skim mozzarella cheese
Additional pizza sauce, warmed

In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning.  Crumble beef over mixture and mix well.  Divide among 12 greased muffin cups; press onto bottom and up the sides.  Fill center with cheese.

Bake at 375 for 15-18 minutes or until meat is no longer pink.  Serve immediately with additional pizza sauce.
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Four Cheese Spaghetti
NIce meal for a Meat-Free Monday, just add a side salad to round it out.

8 oz uncooked spaghetti
1/4 cup butter, cubed
1 tbsp all-purpose flour
1/4 tsp each salt and pepper
1-1/2 cups half-and-half cream
1 cup (4 oz) shredded part-skim mozzarella cheese
4 oz fontina cheese, shredded
1/2 cup shredded provolone cheese
1/4 cup shredded Parmesan cheese
2 tbsp minced fresh parsley

Cook spaghetti according to package directions.  Meanwhile, in a large saucepan, melt butter.  Stir in the flour, salt and pepper until smooth.  Gradually stir in cream.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in cheeses until melted.

Drain spaghetti; toss with cheese sauce and parsley.

 
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Breakfast skillet
Love having breakfast for dinner! 

1 pound bulk Italian sausage
5 cups frozen shredded hash brown potatoes
1/2 cup each chopped onion and green bell pepper
1/2 tsp salt
pepper to taste
1/2 cup sliced mushrooms
4 eggs, lightly beaten
1 medium tomato, thinly sliced
1 cup (4 oz) shredded cheddar cheese

In a large skillet, cook sausage until no longer pink.  Add the potatoes, onion, green pepper and salt.  Cook over medium high heat for 18-20 minutes or until the potatoes are browned.

Stir in mushrooms.  Pour eggs over mixture.  Arrange tomato slices on top.  Sprinkle with cheese.  Cover and cook over medium-low heat for 10-15 minutes or until eggs are completely set (do not stir).

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Fish Tacos
The sauce has just the right amount of "cool vs. hot" to make these tacos terrific!

3/4 cup fat-free sour cream
1 can (4 oz) chopped green chilies
1 tbsp fresh cilantro leaves
1 tbsp lime juice
4 tilapia fillets
1/2 cup all-purpose flour
1 egg white, beaten
1/2 cup panko bread crumbs
1 tbsp canola oil
1/2 tsp each salt, white pepper, cayenne pepper and paprika
8 corn tortillas (6 inches), warmed
1 large tomato, chopped

Place the sour cream, chilies, cilantro and lime juice in a food processor; cover and blend.  Set aside.

Cut each tilapia fillet lengthwise into two portions.  Place the flour, egg white and bread crumbs in separate shallow bowls.  Dip tilapia in flour then egg white then crumbs.

In a large skillet over medium heat, cook tilapia in oil in batches for 4-5 minutes on each side or until fish flakes easily with a fork.  Combine the seasonings; sprinkle over fish.

Place a portion of fish on each tortilla; top with about 2 tbsp of sour cream mixture.  Sprinkle with tomato and serve.

Image:  Wikimedia Commons
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Mozzarella Beef Wraps
Ridiculously easy and kids LOVE 'em!

1 pound lean ground beef
1 medium green pepper, finely chopped
1/3 cup chopped onion
1 can/jar (8 oz) pizza sauce
28 slices of pepperoni
1/2 tsp dried oregano
6 flour tortillas, warmed
6 pieces (1 oz each) string cheese

In a large skillet, cook the beef, green pepper and onion over medium heat until the meat is no longer pink; drain.  Stir in the pizza sauce, pepperoni and oregano.

Spoon about 1/2 cup beef mixture off center on each tortilla; top with a piece of string cheese.  Fold one side of torilla over filling and roll up from the opposite side.

Place seam side down on an ungreased baking sheet.  Bake at 350 for 10 minutes or until heated through and cheese is melted.


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Cabbage-Tomato Pasta Toss
Crazy ingredients but they come together nicely.  Nice side dish for a steak!

2 medium tomatoes, peeled and diced
2 tbsp red wine vinegar
1 tsp dried basil
1/2 cup minced fresh parsley
8 oz uncooked bow tie pasta
2 cups shredded cabbage
1-1/2 cups soft bread crumbs
1/2 cup slivered almonds
3 garlic cloves, minced
1/4 cup olive oil
1/4 cup butter

In a large bowl, combine the tomatoes, vinegar, basil and parsley; set aside.  Cook pasta according to package directions, adding the cabbage during the last 2 minutes.

Meanwhile, in a skillet, saute the bread crumbs, almonds and garlic in oil and butter for 6 minutes or until golden brown.  Drain the pasta and cabbage; place in a large bowl.  Add tomato and crumb mixture; toss.

Image:  Wikimedia Commons
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Grilled Chicken with Peaches
Fire up the grill for this sweet dish!

1 cup spreadable peach fruit
2 tbsp olive oil
4 tsp reduced-sodium soy sauce
1 tbsp ground mustard
1 garlic clove, minced
1/2 tsp salt
1/4 tsp each pepper and cayenne pepper
8 boneless skinless chicken breast halves (4 oz each)
8 medium ripe peaches, halved and pitted

In a bowl, combine the first eight ingredients; set aside.  Moisten a paper towel with cooking oil; using long handled tongs, lightly coat the grill rack.

Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 170, basting occasionally with some of the reserved glaze.  Transfer to a serving platter; keep warm.

Grill peaches, cut side down, for 8-10 minutes or until tender, turning and basting every 2 minutes with remaining glaze.  Serve with the grilled chicken!

Image:  Wikimedia Commons
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Barbecue Chicken Burritos
Flavors explode when you bite into these bad boys!

1/2 pound boneless skinlees chicken breasts, cut into 1/2 -in cubes
1-1/2 cups julienned green peppers
1 cup chopped onion
4 tbsp canola oil, divided
1/2 cup barbecue sauce
1-1/2 cups (6 oz) shredded Mexican cheese blend
4 flour tortillas (10-in), warmed
Serve with lime wedges, sour cream, shredded lettuce and chopped tomatoes

In a large skillet, cook the chicken, green peppers and onion in 2 tbsp of oil over medium heat for 6-8 minutes or until chicken juices run clear.  Stir in barbecue sauce.  Bring to a boil.  Reduce heat; simmer for 1-2 minutes or until heated through.

Sprinkle cheese down the center of each tortilla; top with chicken mixture.  Fold sides and ends over filling and roll up.

In a large skillet, brown burritos in remaining oil on all sides over medium heat.  Serve with lime wedges, sour cream, lettuce and tomatoes if desired.

Image: Wikimedia Commons
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Garlic Roast Beef Sandwiches
Not your average roast beef sammie for sure!

1 loaf (10 oz) frozen garlic bread
1/2 pound sliced fresh mushrooms
2/3 cup sliced onion
4 tsp butter
1 tsp minced garlic
1 tsp Worcestershire sauce
1 pound shaved deli roast beef
6 slices Colby cheese

Bake garlic bread according to package directions.  Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender.  Add garlic; cook 1 minute longer.  Stir in Worcestershire sauce.

Layer each of half of garlic bread with roast beef, mushroom mixture and cheese.  Return to oven; bake 1-2 minutes longer on until cheese is melted.  Slice and serve immediately.

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Caesar Chicken Burgers
Be prepared for a new family favorite after you serve these spectacular sandwiches!

4 boneless skinless chicken breast halves
1/4 tsp each salt and pepper
4 slices red onion
2 tbsp butter, softened
4 buns, split
2 cups torn romain lettuce
1 tbsp grated Parmesan cheese
1/2 cup creamy Caesar salad dressing, divided

Sprinkle the chicken with salt and pepper.  Grill on an indoor grill coated with cooking spray for 4-5 minutes or until juices run clear.  Grill onion slices for 4-5 minutes or until tender.

Meanwhile, spread butter over cut side of buns.  Place buttered side up on an ungreased baking sheet.  Broil 3-4 in. from the heat for 1 minute or until golden brown.

Toss romaine with cheese and 1/4 cup dressing; spoon onto bun bottoms.  Top with onions, chicken and remaining dressing.  Replace bun tops and serve!

Image: Wikimedia Commons
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Greek Chicken Penne
So much flavor in this dish!  Broiling it at the end really sets it off.

2 cups uncooked penne pasta
1/4 cup butter, cubed
1 large onion, chopped
1/4 cup all-purpose flour
1 can (14-1/2 oz) reduced sodium chicken broth
3 cups shredded rotisserie chicken
1 jar (7-1/2 oz) marinated quartered artichoke hearts, drained
1 cup (4 oz) crumbled feta cheese
1/2 cup chopped oil-packed sun-dried tomatoes
1/3 cup sliced pitted Greek olives
2 tbsp minced fresh parsley

Cook penne according to package directions.  Meanwhile, in a large ovenproof skillet, melt butter over medium-high heat.  Add onion; cook and stir until tender.  Stir in flour until blended; gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir inthe chicken, artichoke hearts, cheese, tomatoes and olives.

Drain penne; stir into the pan.  Broil 3-4 in. from the heat for 5-7 minutes or until bubbly and golden brown.  Sprinkle with parsley.

Image:  Wikimedia Commons

 
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